Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan https://journal.ipb.ac.id/index.php/ipthp <p align="justify"><img src="/public/site/images/fapetipb/cover_iptp.jpg" alt="" width="178" height="211" align="left"></p> <p>&nbsp;</p> <p>Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan (Journal of Animal Production &amp; Processing Technology)<br><br>ISSN : <a href="https://portal.issn.org/api/search?search[]=MUST=notcanc,notinc,notissn,notissnl=%222303-2227%22&amp;search_id=2228944">2303-2227</a></p> <p>eISSN : <a href="https://portal.issn.org/api/search?search[]=MUST=notcanc,notinc,notissn,notissnl=%222303-2227%22&amp;search_id=2228944">2615-594X</a>&nbsp;<br><br>Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan is published three times a year in January, June, and October by Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with <a href="https://drive.google.com/file/d/1bhEFBz8AGbtAQLiAsFH_Lyx_QN0L7LBm/view?usp=sharing">Animal Scientist's Society of Indonesia (HILPI)</a>. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan as the open access journal has been indexed by <strong>Garuda, PKP Index, Indonesian Publication Index (IPI),</strong>&nbsp;<strong>EuroPub,</strong> <strong>Science and Technology Index (SINTA),&nbsp;</strong>and&nbsp;<strong>Google Scholar</strong>.</p> <p>Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan is currently an accredited journal under <strong>SINTA 3</strong> category by National Journal Accreditation (ARJUNA) under Ministry of Research, Technology, and Higher Education, Republic Indonesia as stipulated in the Decree No. 30.EKPT/2019.</p> <p>Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan&nbsp;receives manuscripts encompass a broad range of research topics :&nbsp;livestock production, management and environment, breeding and genetics, livestock yield technology, and socio-economic livestock.</p> en-US agunawan.jipthp@gmail.com (Prof. Dr. agr. Asep Gunawan, S.Pt M.Sc) astariapriantini@gmail.com (Dr. Astari Apriantini S.Gz, M.Sc) Sun, 29 Jan 2023 18:12:32 +0700 OJS http://blogs.law.harvard.edu/tech/rss 60 Non-Carcass Composition of Thin Tail Sheep Fed Indigofera Zollingeriana with Different Maintenance System https://journal.ipb.ac.id/index.php/ipthp/article/view/45830 <p><span class="fontstyle0">The composition of non-carcass thin-tailed sheep fed </span><span class="fontstyle2">Indigefera zollingeriana </span><span class="fontstyle0">with different rearing systems, was evaluated using twenty sheep with an average initial body weight of 18.3 ± 2.01 kg. The variables observed in this study included the weight of the head, feet, skin, tail, liver, spleen, lungs, heart, kidneys, rumen, reticulum, omasum, abomasum, intestines, empty viscera and omnetal fat. The design used in this study was a factorial completely randomized design (CRD) with five replications. Feed is treatment factor one (P1 = grass + commercial concentrate and P2 = grass + </span><span class="fontstyle2">Indigefera zollingeriana</span><span class="fontstyle0">) and maintenance is treatment factor two (SI = Semi Intensive and I = Intensive). The results of the study were analyzed by analysis of covariance. and the correction factor is the initial weight of the sheep. The results of this study showed that giving P2 to sheep resulted in lower tail weight but higher kidney weight (P&lt;0.05). In addition, there was an interaction effect (P&lt; 0.05) between treatments on the weight of the<br>omasum and abomasum, where the sheep with P1I treatment had the highest omasum and abomasum weights, while the lowest omasum and abomasum weights were in the P2I treatment.</span> </p> A. R. Jatnika, I. Munandar, Husni, S. Nealma, R. Priyanto, L. Abdullah Copyright (c) https://journal.ipb.ac.id/index.php/ipthp/article/view/45830 Sun, 29 Jan 2023 00:00:00 +0700 Broth Characteristics of Broiler Chicken, Free-Range Chicken, and IPB D1 Chicken https://journal.ipb.ac.id/index.php/ipthp/article/view/45831 <p><span class="fontstyle0">Broth is a product made from beef or poultry by cooking ingredients rich in protein and water, with or without the addition of spices, vegetable fat and sodium chloride. This study aims to determine the physicochemical properties including crude protein, ash, fat, carbohydrates, water activity, and pH as well as organoleptic tests of three types of broth from different chicken meat, namely broiler, free-range chicken, and IPB-D1 chicken. An organoleptic test was performed using quantitative descriptive analysis (QDA). The results showed that the different types of chicken strains did not significantly affect the value of water content, ash content, protein content, pH value and viscosity. The descriptive quantitative analysis (QDA) test followed by the ANOVA test showed that the difference in the types of chicken strains has no significant effect on the sensory attributes of chicken taste, salty taste, tastelessness, bitter aftertaste, and carnation aftertaste. Chicken broth made from native chicken gave the best characteristic<br>results for the analysis of physicochemical and organoleptic properties.</span> </p> M. F. Ridwan, C. Budiman, Z. Wulandari Copyright (c) https://journal.ipb.ac.id/index.php/ipthp/article/view/45831 Sun, 29 Jan 2023 00:00:00 +0700 Preferences of Young Consumers in Bogor City in Consuming Honey during the Covid 19 Pandemic https://journal.ipb.ac.id/index.php/ipthp/article/view/45832 <p><span class="fontstyle0">During the COVID-19 pandemic, people’s habits in consuming highly nutritious food increased, especially to increase the body’s immunity. Consuming honey is one of the way because it has high content and boosts immunity. Research on consumer preferences in consuming honey was carried out<br>to determine the level of consumer preference. Respondents of as many as 108 people were selected with an age range of 20 to 30 years and domiciled in Bogor City, and the sample was selected purposively. Respondents chose to consume honey with a brand and packaging they are interested in that is plastic bottles, because of the ease of distribution and storage. This type of honey consumes as much as 34.8% of forest honey. Respondents were 29.6% more likely to consume honey once a month. Consumers choose honey packaged using plastic bottles, 51.9%. Honey consumption is most often done by consuming honey alone without adding any food. Consumer decision-making is influenced by factors on the level of consumer preference for a product, so it is necessary to conduct research to determine consumer preferences.</span> </p> N. H. Rachmani, A. Apriantini, L. Cyrilla ENSD Copyright (c) https://journal.ipb.ac.id/index.php/ipthp/article/view/45832 Sun, 29 Jan 2023 00:00:00 +0700 Comparison Between Natural and Synthetic Antioxidants in Beef Products: A MetaAnalysis https://journal.ipb.ac.id/index.php/ipthp/article/view/45833 <p><span class="fontstyle0">Synthetic antioxidants are created through artificial synthesis, whereas natural antioxidants are created through natural synthesis in plants, animals, and microbes. Although synthetic antioxidants have been used previously, there has been a growing need in recent years for natural antioxidants, largely due to the negative consequences of synthetic antioxidants. Therefore, many current studies have focused on finding natural antioxidants in diverse plants. This study aimed to compare the effectiveness of natural and synthetic antioxidants in beef products using a meta-analysis approach. The method included the stages of identification, selection, and conformity check. The selection process resulted in 12 articles obtained from the electronic database of Harzing’s Publish and Perish software. The metaanalysis model used in this study was random-effect model involving a positive control group (synthetic antioxidants) and an experimental group (natural antioxidants). The effect size and confidence interval were computed using the OpenMEE software, while the summary size and Egger’s test were obtained using JASP software. Results revealed that the addition of natural antioxidants showed comparable quality to synthetic antioxidants, as indicated by similar values between the two groups for the peroxide value, carbonyl content, metmyoglobin content, cooking loss, pH, and hue angle (P&gt;0.05). Natural antioxidants showed a higher value on </span><span class="fontstyle2">b </span><span class="fontstyle0">(yellowness) and chroma (P&lt;0.05). Parameters indicating lower value (P&lt;0.05) occurred in TBARS, </span><span class="fontstyle2">a </span><span class="fontstyle0">(redness), and </span><span class="fontstyle2">L </span><span class="fontstyle0">(lightness). In conclusion, the addition of natural antioxidants in beef products demonstrates comparable results and could be used as alternatives to synthetic antioxidants.</span> </p> K. A. Fadhil, T. Suryati, A. Jayanegara Copyright (c) https://journal.ipb.ac.id/index.php/ipthp/article/view/45833 Sun, 29 Jan 2023 00:00:00 +0700 Improving The Quality of Sweet Duck Jerky from South Kalimantan through Modification of Antioxidant-Rich Spices https://journal.ipb.ac.id/index.php/ipthp/article/view/45835 <p><span class="fontstyle0">Various processed duck meat generally still uses rejected duck meat. The weakness of rejected duck meat is its tough texture, fishy smell, and high-fat content. Fat content increases the possibility of lipid oxidation and the formation of free radicals. The effort to overcome this is by adding antioxidant-rich spices during processing, one of which is sweet duck jerky from South Kalimantan. The research aimed to analyze the effect of modification of antioxidant-rich spices and obtaining the best spice formula in the manufacturing process. The study used a 3x3 factorial completely randomized design (CRD) with three replications. First factor was three different spice formula (formula A, formula B, and formula C), and the second factor was three different storage times (0 week, two weeks, and four weeks). Data were analyzed using analysis of variance, and significant results were then tested using the Tukey test. The results showed that the spice formula had a significant effect (p&lt;0.05) on malondialdehyde (MDA) content, DPPH inhibition, and antioxidant capacity. There was an interaction between spice formulas and storage times on microbiological characteristics, MDA content, DPPH inhibition, and antioxidant capacity. The study concludes that the modification of spices increases the quality of duck jerky, especially<br>from antioxidant activity and ability to maintain low MDA content. B spice formula showed the best formula than other spice formulas.</span> </p> H. Kurniawan, T. Suryati, A. Apriantini Copyright (c) https://journal.ipb.ac.id/index.php/ipthp/article/view/45835 Sun, 29 Jan 2023 00:00:00 +0700 The Effect of Wind Chill in Closed House on Broiler Performance https://journal.ipb.ac.id/index.php/ipthp/article/view/45836 <p><span class="fontstyle0">Fan settings (wind speed) in the cage must be adjusted to the age and weight of the chickens. Any movement of the wind at a certain speed will have an impact on the difference between the actual temperature read on the thermometer and the effective temperature felt by the chickens. This is because there is a cold temperature effect (wind chill effect) due to air movement. On the 1st floor of the KTM cage, there was an error setting the fan on which caused the wind speed to be higher than necessary, causing a wind chill effect. This case caused the performance of the chickens in the 1st-floor cage not to reach the target. To get the ideal temperature and wind speed in the cage, the effort needed is to adjust the fan to turn on taking into account the wind chill effect. Based on the results of considering the wind chill effect in the cage, the value of feed intake, body weight gain, and body weight at the age of 7-35 days appear to be higher with a low feed conversion value and a higher production index.</span> </p> Hariono, R. Afnan, Sumiati, R. Fadilah Copyright (c) https://journal.ipb.ac.id/index.php/ipthp/article/view/45836 Sun, 29 Jan 2023 00:00:00 +0700 Frozen Semen Quality of Simmental Cattle in Various Commercial Diluents https://journal.ipb.ac.id/index.php/ipthp/article/view/45837 <p><span class="fontstyle0">This study determines the effect of different commercial diluents on the quality of frozen Simmental semen. The extraction of fresh semen from 3 Simmental bulls using an artificial vaginal method was performed twice a week. Fresh semen with motility of &gt;70% was further processed to frozen using a one-step dilution method, and the commercial diluents used were Andromed</span><span class="fontstyle0" style="font-size: 6pt;">®</span><span class="fontstyle0">, Optixcell</span><span class="fontstyle0" style="font-size: 6pt;">®</span><span class="fontstyle0">, and Steridyl</span><span class="fontstyle0" style="font-size: 6pt;">®</span><span class="fontstyle0">. The diluted semen was packed into mini-straws, equilibrated, frozen, and stored for further testing. Data were analyzed by analysis of variance (ANOVA), followed by Duncan Multiple Range Test (DMRT) analysis with a 5% confidence level. The results showed that commercial diluents significantly affected motility, viability, intact plasma membrane, abnormalities, and recovery rate of frozen semen (P&lt;0.05). Commercial diluents with different sources of lecithin reported different results on the quality of frozen semen. Steridyl</span><span class="fontstyle0" style="font-size: 6pt;">® </span><span class="fontstyle0">has a more optimal ability to maintain the quality of frozen semen of Simmental cattle, followed by Optixcell</span><span class="fontstyle0" style="font-size: 6pt;">® </span><span class="fontstyle0">and Andromed</span><span class="fontstyle0" style="font-size: 6pt;">®</span><span class="fontstyle0">.</span> </p> Komariah, M. L. Zuhdi, M. A. Tahar, T. Maulana Copyright (c) https://journal.ipb.ac.id/index.php/ipthp/article/view/45837 Sun, 29 Jan 2023 00:00:00 +0700 Effect of DGAT1 Gene on Hot and Cold Carcass, Neck and Non-Carcass Traits in Indonesia Sheep https://journal.ipb.ac.id/index.php/ipthp/article/view/45838 <p><span class="fontstyle0">Quality carcass and non-carcass are two inseparable components that result from slaughtering animals with high economic value. The aims study is effect of polimorfisme DGAT1 gene on hot and cold carcass, neck and non-carcass traits in Indonesia sheep. A total of 50 rams used in this study were collected from 10 Barbados Cross Sheep (BCS), 10 Compass Agrinac Sheep (CAS), 15 Javanese Thin-Tailed Sheep (JTTS), and 15 Jonggol Sheep (JS). The sheep were slaughtered at 10-12 months old with an average body weight of 20.45 kg. Identification of the DGAT1 gene polymorphism was performed by Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP). The effect of the DGAT1 gene and breed with carcass and non-carcass traits were described using a T-test. The result showed that we found two genotypes: CC (466 bp), and CT (76, 390, and 466 bp) in sheep. The DGAT1 gene polymorphisms (g.8539 C&gt;T) were in Hardy-Weinberg Equilibrium (HWE). The DGAT1 gene polymorphisms had a significant (P&lt;0.05) on carcass traits in neck. However, the DGAT1 gene had no significant association (P&gt;0.05) with non-carcass traits. The CT genotype had the highest value of carcass traits compared to CC genotypes. Therefore, the quality of carcass and non-carcass in Indonesian sheep for the DGAT1 gene only affects the neck value.</span> </p> F. Amri, A. Gunawan, C. Sumantri Copyright (c) https://journal.ipb.ac.id/index.php/ipthp/article/view/45838 Sun, 29 Jan 2023 00:00:00 +0700